Ingredients:

  • 1.5 lbs (680g) Haddock fillets, cut into 6-oz portions
  • ½ cup (65g) All-purpose flour (for dredging)
  • 1 tsp (6g) Salt
  • ½ tsp (1g) Black pepper
  • Canola or Vegetable oil for frying
  • 1 cup (125g) All-purpose flour
  • ½ cup (65g) Cornstarch
  • 1 tsp (4g) Baking powder
  • 1 tsp (6g) Salt
  • 1 cup (240ml) Cold lager or chilled sparkling water
  • 2 lbs (900g) Russet potatoes, peeled and cut into thick batons
  • 2 tbsp (30ml) Oil (for tossing)
  • 1 tsp (6g) Salt

Instructions:

  1. Pat the haddock fillets completely dry with paper towels. Season both sides with salt and pepper, then dredge each piece in the ½ cup of flour, shaking off any excess.
  2. In a large bowl, whisk together the 1 cup of flour, cornstarch, baking powder, and salt. Slowly pour in the ice-cold beer or sparkling water and whisk until just combined, leaving a few small lumps.
  3. Toss the peeled and cut Russet potatoes with 2 tbsp oil and 1 tsp salt.
  4. Heat 3 inches of oil in a deep-fryer or Dutch oven to 375°F (190°C).
  5. Dip the dredged fish into the batter, letting excess drip off, and carefully lower into the hot oil. Fry for 4–6 minutes, turning once, until deep golden mahogany. Remove and place on a wire rack.
  6. Fry the potato batons in the oil until golden and crisp, then drain on a wire rack.